Line Cook

Uptown Alley_Uphoff Ventures LLC•Manassas, VA

15d•$15 - $17•Onsite

About The Position

The Line Cook supports the smooth operation of the kitchen and the execution of the restaurant’s culinary offerings. The role includes preparing and assembling ingredients according to standardized recipes, accurately measuring and portioning ingredients, and keeping ingredients and supplies ready for service. The Line Cook contributes to cost control by minimizing food waste and using ingredients efficiently, and supports inventory management by monitoring stock, rotating ingredients, and communicating shortages or excesses to kitchen management. The role also supports line cooks, sous chefs, and chefs by maintaining mise en place and helping expedite food preparation during service. The Line Cook helps maintain a clean, organized, and efficient kitchen by following sanitation protocols, storing ingredients properly, cleaning work areas, and assisting with general cleanup and equipment maintenance. The position contributes to food quality and consistency by ensuring ingredients are fresh, properly prepared, and stored according to food safety guidelines. This is a full-time, on-site position in Culinary Operations. The working pattern includes Monday through Friday, weekends, nights, and holidays. The role reports to the Head Chef/Sous Chef and collaborates with the management team and administrative support, while supporting and engaging with managers, FOH, and BOH.

Requirements

High school diploma or equivalent.
Food safety and sanitation certification, such as ServSafe or Safe Food Handling.
Ability to stand for long periods, lift heavy objects, and perform repetitive tasks in a hot, demanding kitchen environment.
Kitchen experience is highly beneficial; examples include prep cook, dishwasher, kitchen assistant, or other entry-level kitchen roles.
Basic culinary skills, including cooking techniques, food preparation methods, and recipe execution.
Knowledge of food safety principles and sanitation practices, including food handling, storage, hygiene, and health and safety regulations.
Ability to follow recipes accurately and prepare dishes to the restaurant’s standards for taste, texture, and presentation.
English language ability.
Self-starting, driven and motivated work ethic; resilience, adaptability, empathy, strategic thinking, collaboration, customer focus, and results orientation.

Nice To Haves

Culinary school or vocational training.
Previous experience in a high-volume restaurant.
Experience with specialized cooking techniques or cuisines relevant to the restaurant’s menu and concept.
Experience using recipe management software.
Spanish language ability.

Responsibilities

Prepare ingredients for menu items according to standardized recipes and specifications.
Assemble, organize, measure, and portion ingredients according to recipe requirements for service.
Minimize food waste and use ingredients efficiently as part of cost control efforts.
Monitor ingredient inventory, rotate stock to maintain freshness, and communicate shortages or excesses to kitchen management.
Work efficiently to complete tasks within designated timeframes and contribute to kitchen productivity.
Stock and restock ingredients, supplies, and utensils for upcoming service periods.
Provide cooks and chefs with necessary ingredients and mise en place to support service and expedite food preparation.
Maintain a clean, organized, and efficient kitchen by following sanitation protocols and properly storing ingredients.
Assist with general kitchen cleanup and equipment maintenance as needed.
Help maintain food quality and consistency by ensuring ingredients are fresh, properly prepared, and stored according to food safety guidelines.